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Pickled beetroot

Pickled beetroot, photographed for Pinch of Mint

By Tom · Updated

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  • About 1 hour 10 min
  • Easy

This is a must try recipe that you can use to pickle almost any vegetable. For this beetroot pickle recipe, I used my own homegrown beets from my veg garden but don't worry, the exact same method can be applied when buying them from a shop or market.

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The recipe

Pickled beetroot

This is a must try recipe that you can use to pickle almost any vegetable.

  • 10 min prep
  • 1 hour cooking
  • Easy

Times and difficulty are our estimates from the method, not stopwatch figures.

Quantities
Measurements

Ingredients

Tick things off as you go — they stay ticked if you close the page.

A dotted underline means the amount has been rounded to something you can measure.

Method

  1. Step 1

    To begin, wash and trim off the leaves from the raw beetroot (2 kg) and place into a large pot of salted water (750 ml). Bring to the boil and turn down to a gentle simmer until the beetroot is tender. This will take 45 minutes to 1 hour.

  2. Step 2

    Once the beetroot (2 kg) are cooked take them off the heat and run the full pan under cold water (750 ml) to stop the cooking and cool them down.

  3. Step 3

    Next, remove the beetroot (2 kg) skins by rubbing your hands over the surface of the beetroot. The skins should slip straight off. Wear gloves to avoid pink hands.

  4. Step 4

    Slice the beetroot (2 kg) to about 5mm thickness and set to one side.

  5. Step 5

    To Make the Pickling Liquor - Add the water (750 ml), vinegar (500 ml), caster sugar (250 g) and sea salt (15 g) into a sauce pan and heat until the sugar and salt has fully dissolved.

  6. Step 6

    Place the sliced beetroot (2 kg) into sterilised jars and pour over the hot pickling liquor until the beetroot is fully covered. Seal with a lid and store in a cupboard or pantry. For best flavour leave them jarred for 3 to 7 days before opening. Keep in the fridge once opened.

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Questions people ask

How long does pickled beetroot take?

About 1 hour 10 min from start to finish, of which 10 min is prep and 1 hour is cooking. That figure is worked out from the method rather than timed with a stopwatch, so give yourself a little more the first time.

How much does this make?

The original recipe did not state a yield, so nothing has been invented for it. The scale control on the recipe card multiplies the quantities instead, which is the honest version of the same thing.

Can I see the ingredients in ounces and pints?

Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.

Is it vegan?

Yes, as written. Check the labels on anything shop-bought, which is where animal products tend to hide.